English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/99256
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:


Mathematical modeling of area under the curve assessment criteria to quantify the antioxidant and pro-oxidant capacity: Coffee extracts as a case study

AuthorsPrieto, Miguel Ángel ; Vázquez, José Antonio ; Murado García, Miguel Anxo
KeywordsAntioxidant and pro-oxidant capacity
Mathematical modeling
Area under the curve
Unroasted coffee beans
Issue Date2014
CitationFood Research International 64: 962-975 (2014)
AbstractThe development of a convenient mathematical application for testing the antioxidant and pro-oxidant capacity is essential in order to investigate potential sources of new agents and processes. In this regard, authors use the standardized values of the area under the curve of a kinetic profile of a dose-response agent, as a way to bypass the complex process of analyzing the kinetic variations of agents. In general, linear approaches are used, but such patterns frequently lead to unreliable results and misinterpretations, making it extremely difficult to compare the results from different assays. In this work, we have demonstrated the non-linearity of the dose-response area under the curve assessment criteria by means of simulations. A simple non-linear dose-response model was developed to describe the accurately response. As case study, experimental data of extracts of unroasted coffee beans from five different country-climate locations for the two most common coffee varieties (Robusta and Arabica) were obtained using the β-carotene and crocin bleaching in vitro assays. Their antioxidant capacity was analyzed in detail and compared with commercial standards. The results shows that the antioxidant capacity was greater than some of the commercial standards in terms of its maximum capacity, while when the analyses are based on rate parameters, the coffee extracts show between 6 to 40 times lower values than the standard antioxidants. In addition, to illustrate the advantages of using the standardized area units and the mathematical model developed, other more complex scenarios were recreated. We believe that the model application developed provides a simple alternative to summarize in meaningful parameters that characterize the response, it facilitates rigorous comparisons among the effects of different compounds and experimental approaches and it helps to comprehend multi-variable scenarios
Description35 páginas, 5 figuras, 2 tablas
Publisher version (URL)http://dx.doi.org/10.1016/j.foodres.2014.05.048
Appears in Collections:(IIM) Artículos
Files in This Item:
File Description SizeFormat 
Mathematical_modeling_area_urve.pdf1,03 MBAdobe PDFThumbnail
Show full item record
Review this work

Related articles:

WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.